In a medium bowl combine the graham cracker crumbs and sugar. Mix well. Add the butter and microwave until the butter is melted, about 30 to 45 seconds. Mix the crumbs until they are evenly coated in butter. Spread the crumbs into a 9-inch glass pie plate and press them into the plate to form a crust. Bake for 12 minutes, or until evenly golden brown and crisp. Cool to room temperature.
Next, prepare the filling. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Beat until the cream forms medium peaks, about 3 minutes. Transfer the cream to a bowl and chill for 10 minutes.
Into the same bowl, but now using the paddle attachment, combine the cream cheese, powdered sugar, peanut butter, melted chocolate, cocoa powder, and vanilla. Beat on medium speed until the mixture is light and fluffy, about 5 minutes.
Scrape down the sides of the bowl and add the whipped cream. Beat on low speed for 30 seconds, or until just combined, then increase the speed to medium for 20 seconds. Spread the mixture into the prepared crust, cover with plastic, and chill for at least 2 hours.
Once the pie has chilled prepare the topping. In the work bowl of a stand mixer fitted with the whip attachment, or in a medium bowl with a hand mixer, combine the cream, powdered sugar, peanut butter, cocoa powder, and vanilla. Beat on medium speed until the mixture forms firm peaks, about 3 minutes. Pipe or spread the cream on the chilled pie and garnish with grated chocolate, if desired.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/02/chocolate-peanut-butter-cream-cheese-pie/